Author
Topic: Adding java to a stout (Read 3393 times)

I just brewed an Oatmeal stout and plan to add some fresh Kona coffee to the beer. This comes up from time to time, but I thought it would fun to discuss specific tips, techniques or secrets for adding coffee to beer.

I add cracked coffee beans to a nylon bag and add them to secondary, until the coffee flavor is where I want and then pull it. I've done the same thing @ kegging and liked the results too - it's a cold steep , except in beer.

I recently did a coffee stout and put 4oz. of coarse ground dark roast in at flameout until transfer. I think I would go with 3 oz. next time as the coffee flavor is still overpowering at 2 months aged. One thing I like with this method as opposed to cold steeping is you get some of the bite of the coffee, almost a spiciness. I'm sure both methods can work well.

I add coffee to the secondary. Usually I put one oz. of beer in a glass and add 1/16 oz of coffee. From there, I experiment with different amounts of coffee until I get the taste I like. If it is a 5 gallon batch of beer, then 5 gal = 640 oz. If 1/16 oz coffee in 1 oz of beer works. Then you would add 640/16=40 oz of coffee or 0.3 gallons. (1 gallon = 128 oz.) I hope the math isn't confusing.

I add cracked coffee beans to a nylon bag and add them to secondary, until the coffee flavor is where I want and then pull it. I've done the same thing @ kegging and liked the results too - it's a cold steep , except in beer.

I've gotten the best coffee flavor this way. I think I used about 3 oz. for 2.5 gallons.

I wonder if that'd be the best way to do it, like dry hopping in the keg. Instead dry coffee bean in the keg.

if that'd be the best way to do it, like dry hopping in the keg. Instead dry coffee bean in the keg.

+1 to "dry beaning" . Everybody that swears by cold steeping - I've done it and liked it. Just try cold steeping in YOUR BEER in the kegerator. There's a reason vanilla beans are often soaked in alcohol. I feel the alcohol similarly extracts aromas and flavors that don't get extracted by regular cold steeping. Aside from that, all the flavor and aroma from the beans is trapped in your beer. +1 Joe Sr

I recently brewed an imperial porter, adding about 8.5 ounces of course ground coffee in the keg post fermentation, it sat refrigerated for about 7 days. To my taste, the coffee is over powering. Perhaps it will mellow over time but that may be wishful thinking.